Butternut Squash & Mung Bean Soup
Fall, winter, and early spring are perfect seasons for preparing many different kinds of soups. Butternut squash is rich in vitamin A and dietary fiber. Mung beans are low calorie beans high in protein and vitamin C.
1 cup mung beans
2 cups cooked and mashed butternut squash
1 large onion
1/2 cup washed and chopped parsley
1/4 cup pumpkin seeds
Wash and soak the mung beans in hot water for an hour. Sauté the onion till the color turns golden. Rinse the mung beans and put them in a pot. Add 3 cups of water, salt, pepper, and your choice of seasonings. I like to add some turmeric and cinnamon. Now let the mung beans cook for 20 minutes. Add the cooked butternut squash and sautéed onion and let everything cook together over low heat for another 15 to 20 minutes stirring occasionally. Add some water if needed to create a nice mixture. If you prefer the soup to be completely smooth, you can use a blender. I like to mix it well with a big spoon and to still be able to see the mung beans. Pour the soup into a bowl and garnish it with the chopped parsley and some pumpkin seeds.
Prep Time: 1 hour
Cooking Time: 40 min